Spicy Shrimp Casserole

Southern Living
6 servings


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2 pounds unpeeled, medium-size fresh shrimp
3 cups cooked long-grain and wild rice mix
1 cup (4 ounces) shredded longhorn Cheddar cheese
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 tablespoon butter or margarine
1/2 cup chopped green onions
2 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground pepper
1/4 cup milk
1 teaspoon Cajun seasoning
Garnishes: green onions, peeled cooked shrimp


Peel shrimp; devein, if desired.

Place cooked rice in a bowl. Add shrimp, cheese, and soup to rice.

Melt butter in a large skillet over medium-high heat, and add green onions; cook, stirring constantly, until tender.

Stir green onions, Worcestershire sauce, and next 4 ingredients into rice mixture. Spoon into a lightly greased 11- x 7- x 1 1/2-inch or 2-quart baking dish.

Bake casserole at 375° for 45 minutes. Garnish, if desired.

Created date

February 2004